Thursday, September 30, 2010

Taco Bake

The perfect comfort food.


1 pkg Kraft Deluxe 2% macaroni and cheese
3/4 cup fat free sour cream
1lb lean ground turkey or beef (93/7)
1 pkg taco seasoning mix or make your own
1 cup (4oz) shredded cheddar cheese.


1. Pre-heat oven to 400F.
2. Prepare macaroni and cheese according to box directions.
3. Mix in sour cream when done.
4.  Meanwhile brown the turkey and add taco seasoning mix with about 1/2 cup water for moisture.
5.  Spray a 8x8 glass baking dish with cooking spray.
6.  Spread 1/2 the macaroni and cheese in the bottom of the dish.
7.  Top with all of the taco turkey mixture.
8.  Top with the remaining macaroni and cheese.
9.  Sprinkle the shredded cheddar on top.
10.  Bake for 20 minutes until cheese is brown and the casserole is nice and bubbly.

Makes 6 servings

Monday, September 20, 2010

Deep Dark Chocolate Cheesecake

Most of you following me know that I usually only post recipes here that are delicious and satisfying, yet nutritious and lower calorie.  However I came across this recipe for my parents 40th Anniversary and it's just too delicious to share.  So I'm adding a new category to my recipes called Decadent (aka High Calorie) and this definitely falls under that.


1 sleeve chocolate graham crackers
1 Tbsp sugar
1/4 cup melted butter

2 3/4 bar Ghiradelli 70% cacao dark chocolate
4 (8oz) packaged 1/3 less fat cream cheese
1 1/4 cup plus 2 Tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs

3/4 cup whipping cream
1 1/4 bar Giradelli 70% cacao dark chocolate
1 Tbsp sugar

*In total you will need 4 - 4oz bars of Ghiradelli dark chocolate.  A different brand may be substituted, but I can't guarantee the same awesomeness you will experience with this.


1.  Preheat oven to 350°F. 
2.  Butter 9-inch-diameter springform pan with 3-inch-high sides. 
3.  Blend cookies in processor until finely ground; blend in sugar. 
4.  Add melted butter and process until well blended. 
5.  Press crumbs evenly onto bottom (not sides) of prepared pan. 
6.  Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

1.  Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. 
2.  Blend cream cheese, sugar, and cocoa powder in processor until smooth. 
3.  Blend in eggs 1 at a time. 
4.  Mix in lukewarm chocolate. 
5.  Pour filling over crust; smooth top. 
6.  Bake until center is just set and just appears dry, about 1 hour (mine took about 1 hour 15 min). 
7.  Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

1.  Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. 
2.  Cool slightly. 
3.  Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. 
4.  Chill until topping is set, about 1 hour. 
5.  Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

 Makes 12 servings.  If you want the calorie count let me know, but I recommend pure ignorant bliss when devouring this recipe.

Tuesday, September 14, 2010

Mexican Beef and Bean Stew

Monday nights are busy for us, so I've been looking for new recipes for the crock pot.  This stew was so easy and very yummy.  Goes great with corn bread as a side.


1-1.5 pounds lean beef stew meat cut into 1" pieces
1 can Campbell's beef consomme
1 cup salsa
1 can pinto beans drained and rinsed
1 can corn or 2 cups frozen corn
1/2 - 1 cup diced onion
1/4 tsp mince garlic
2 Tbsp chili powder
1Tbsp cumin


1. Combine all ingredients in the crock pot.
2. Cook on low for 8-9 hours and serve.

Makes approximately 7 - 1 cup servings.

Monday, September 13, 2010

Chicken Crescent Potstickers

If you're looking for a little something different, but still in the mood for Chinese, then these will hit the spot.  Loved them!


1 cups shredded cooked chicken
2 Tbsp shredded carrots
3 Tbsp hoisin sauce
1 Tbsp Sweet Baby Ray's (or another BBQ sauce)
1/2 Tbsp grated fresh ginger
1 tsp sesame oil
1 tsp chopped garlic
1 can of crescent rolls or seamless crescent sheet
1 egg beaten
1 Tbsp sesame seeds


1. Pre-heat oven to 375.
2.  Mix together the first 7 ingredients in a medium mixing bowl.
3.  On a greased surface, unroll crescent rolls, but do not separate.  Pinch together perforations and roll into a 12x8 inch rectangle.  Using a knife, cut crescent rolls into 8 squares.
4.  Fill each square with about 2 Tbsp of chicken mixture.
5.  Bring edges of square up and twist together to form a bundle.  Place on a greased cookie sheet.
6.  Brush each bundle with the egg wash and sprinkle with sesame seeds.
7.  Bake 14-18 minutes or until golden brown.

Makes 8 servings, 1 bundle per serving

Monday, September 6, 2010

Jill's Buttermilk Ranch Dressing

Looking for the perfect salad dressing that is full of flavor but not full of empty calories???  Look no further.  I've got it right here.  This is even better that the one that's in that one valley nobody can seem to find and there are no artificial anythings in it.


1/3 cup Hellman's light mayo (I like Hellman's because there is no HFCS)
2/3 cup lowfat buttermilk
1Tbsp dried parsley flakes
3/4 tsp fresh ground black pepper
1/4tsp salt
1/2 tsp garlic powder
1/4 tsp onion powder
1/8 tsp dried thyme leaves


1.  Combine all ingredients and refrigerate overnight for the fullest flavor.

Makes 8 servings, 2 Tbsp each.  Only 36cals per serving.

Banana Chocolate Chip Muffins

I made these tonight and they were so delicious and pretty good for you too.  By substituting unsweetened applesauce for the oil and by using non-fat vanilla yogurt, I made these muffins nutritious and delicious.  A great way to start the school or work day and get your chocolate fix in too.

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup non fat vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (approx 2-3 bananas)
  • 1 cup Hershey's Special Dark Choc Chips or (semisweet chocolate chips)

1.  Pre-heat oven to 350.
2.  Mix together the dry ingredients in one bowl (flour, sugar, baking powder, baking soda)
3.  Mix together the wet ingredients in another bowl (egg, applesauce, yogurt, vanilla)
4.  Add the wet ingredients to the dry ingredients and mix with an electric mixer until blended.
5.  Mix in the bananas.
6.  Gently fold in the chocolate chips.
7.  Spray muffin tins with cooking spray and fill 2/3 full with batter (just shy of 1/4 cup).
8.  Bake for 18-22 minutes until toothpick in center comes out clean.
9.  Cool in pan for about 5 minutes before turning out onto a cooling rack.

Makes about 20 standard size muffins at approx. 125 calories each.